Arroz Imperial
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0.0
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Unrated
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Prep Time
1 hr
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Cook Time
1 hr mins
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Total Time
2 hrs 15 mins
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Servings
4 people
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Calories
1121 kcal
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Course
Main Course
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Cuisine
Cuban
Arroz Imperial
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Arroz Imperial is a classic Cuban dish made with layers of yellow rice, shredded chicken, mayonnaise and melted cheese.
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Ingredients
- 3 cups long-grain rice
- 5 tablespoons sunflower oil , divided
- 1 medium chicken , cut into pieces
- 8 oz. ham , finely diced
- 10 oz. cheese , cheddar, gouda or Monterrey Jack, grated
- 10 cachucha peppers (or 3 red bullhorn peppers, finely diced)
- 1 large green bell pepper
- 1 large red bell pepper
- 5 tablespoons tomato puree
- 1 large onion , finely diced
- 6 large garlic cloves , pressed
- 1 tablespoon dried oregano
- 1 tablespoon fresh basil (or dried basil)
- 1 teaspoon yellow saffron food coloring , such as Spigol or Bijol
- 2½ teaspoons ground cumin
- 1 cup water
- salt
- pepper
- mayonnaise
- 12 green olives
- oil , for the mold
Equipment
- Pressure cooker
- Dutch oven
- Slotted spoon
- pastry brush
- Baking dish
- Spatula
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Instructions
- Place the chicken in a pressure cooker, season with salt and cover it completely with water.
- Cook over medium heat for 35 minutes from when it starts boiling again.
- While the chicken cooks, add 2 tablespoons of sunflower oil into a small Dutch oven.
- Heat over medium heat and sauté half the onion, a quarter of the garlic, the cachucha peppers (or the bullhorn peppers) for 3 minutes, stirring very frequently.
- Add 2 tablespoons of tomato purée, salt and 1 teaspoon of cumin.
- Mix well, cover and cook for 3 minutes over low to medium heat, stirring frequently. Set aside.
- When the chicken is cooked, remove it from the pan using a slotted spoon and strain the broth. Set aside.
- Wash the rice and drain it.
- In a large saucepan, pour the chicken broth and bring it to a boil. If there is not enough chicken broth, add boiling water until you reach the amount of liquid required for absorption cooking, indicated on the rice packaging.
- Add the tomato purée to the reserved peppers.
- Add half the oregano, half the basil, and the saffron food coloring.
- Cook the rice for 5 minutes covered over medium heat, stirring regularly.
- Then lower the heat and cook it again for 3 minutes over low heat.
- Turn off the heat and let the rice sit for 10 minutes uncovered.
- Debone and shred the chicken.
- In a skillet, heat the remaining oil over medium heat. Brown the rest of the onion for 3 minutes then add the remaining garlic and brown for about ten seconds, stirring frequently
- Add the shredded chicken, and the remaining cumin, basil, and oregano.
- Mix and sauté for 5 minutes, stirring frequently.
- Then add the rest of the tomato purée and 1 cup (250 ml) of water.
- Cook over medium heat, stirring frequently, until the sauce has reduced completely. There should be no liquid left.
- Grill and peel the blistered skin from the red and green peppers, dice them and set aside in a colander.
- Using a pastry brush, brush oil over a deep baking dish, and pour a layer of rice in the bottom of the pan.
- Using a spatula, spread a layer of mayonnaise on the rice then add a layer of chicken on top.
- Sprinkle with grated cheese and ham.
- Repeat the same operation until all the ingredients are used up and sprinkle with grated cheese, half of the grilled peppers on top, and olives on top.
- Preheat the oven to 390 F (200°C).
- Place the dish in the middle of the oven and bake for 5 to 10 minutes, or until the cheese starts to brown.
- Garnish with remaining roasted red and green bell peppers and serve.
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